- 2 (10 oz) prime ribeye steaks
- Salt and freshly ground pepper
- Vegetable or canola oil
- Herbed Garlic Butter
- 1 cup (2 sticks) Harmons unsalted butter, room temperature
- 1 Tbsp heavy cream
- 1 clove garlic, smashed and finely chopped
- 1 Tbsp chopped fresh rosemary
- 1 Tbsp chopped fresh thyme
- 1 Tbsp chopped fresh sage
- 1 Tbsp chopped fresh flat-leaf parsley
- Pinch of salt
Pat steaks dry with paper towels. Season liberally with salt and pepper.
Preheat a grill over indirect, two-zone, medium heat. Clean and oil grill grate.
Add steak and let cook on cooler side of grill, about 7 minutes. Flip steak and cook on other side, about 7 minutes. Check for an internal temperature between 95-100°. Remove from heat, cover with aluminum foil, and let rest, 10-15 minutes.
Increase heat to medium-high if using a gas grill. If using a charcoal grill, fill chimney starter half-full with coals and place on hot side of grill.
When ready to finish cooking, remove foil and place steak back on grill, over hot side of grill. Continue to cook, turning after 5 minutes, until desired doneness. (Rare, 125-130°; medium-rare, 130-135°; medium, 135-145°; medium-well, 145-150°; well, 155° plus.
To make the butter, in a food processor, combine ingredients in food processor and pulse. Place onto a piece of parchment paper and form into a log. Twist each end and chill in refrigerator until firm. If desired, wrap in aluminum foil and freeze for up to 1 month.